Healthy Chicken Stir Fry over Pasta - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Healthy Chicken Stir Fry over Pasta



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    Kristen Catalanotto

    1 lb. Boneless Chicken, diced
    ½ cup Zucchini, sliced
    ½ cup Yellow Squash, sliced
    ½ cup Sweet Red Peppers, sliced
    1 cup Diced Tomatoes or Marinara Sauce, low sodium
    1 Tbsp Olive Oil
    Pepper to taste
    Fresh herbs such as marjoram, oregano, parsley, thyme, basil to taste

    Prepare veggies in thin slices including onion, peppers and carrots.  Set aside
    Remove chicken from refrigerator and cut into thin strips.  
    Boil Pasta.
    Prepare fry pan with olive oil and heat on burner. 
    When pan is hot, stir-fry chicken until pink is gone, tossing several times, 5 to 7 minutes.  Internal temperature of chicken should be 165° F.
    When chicken is done put into bowl and set aside. 
    Into hot pan toss cut vegetables and sauté until crisp and tender. 
    Add chicken back into pan and toss with diced tomatoes or marinara sauce. 
    Serve over cooked pasta. 

    Suggestion for Sides:
    Tossed Salad or Fresh Fruit such as Pineapple

    Nutrition Facts (per serving:)
    Calories: 299
    Cholesterol: 14 mg
    Sodium: 488 mg
    Dietary Fiber: 2.37 g
    Iron: 3.14 mg
    Calcium: 40.11 mg
    Vitamin A: 4499
    Vitamin C: 41.05 mg
    Protein: 10.70 g
    Carbohydrates: 56.51 g
    Total Fat: 2.48 g
    Saturated Fat: 0.23 g
    Trans. Fat: 0 g

    14.30% Calories from Protein
    75.69% Calories from Carbohydrates
    7.45% Calories from Total Fat
    0.68% Calories from Saturated Fat
    0.00% Calories from Trans. Fat